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Kicharee With Tomato And Tamarind Salsa (hl)

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CATEGORY CUISINE TAG YIELD
Grains Rice/grain- 2 Servings

INGREDIENTS

2 t Toasted and ground coriander
seeds
2 t Cumin seeds
2 t Turmeric
1 T Ghee, up to 2 or clarified
butter
2 c Mung beans, cooked
1 c Basmati rice or brown rice
cooked
4 Leaves of napa cabbage
leaves blanched shocked
and drained

INSTRUCTIONS

Saute coriander, cumin seeds and tumeric in a skillet with about one
tablespoon of ghee. As the aroma begins to rise, stir in pre-cooked
mung beans. This dish can be made as dense or thin as you like by
using residual cooking liquid.  Add cooked basmati or brown rice,
prepared with a pinch of salt.  Combine well in a bowl. Spoon
approximately 2-3 tablespoons of  mixture into center of leaves. Amount
depends on size of cabbage  leaves. Fold bottom of leaf into center
then each side and then fold  down to square off pouch.  Place kicharee
rolls in a bamboo steamer if available . Steam  approximately 3-4
minutes if fresh. If made in advance and  refrigerated it will require
about 6 minutes to heat through. Serve  with Tomato and Tamarind Salsa.
Yield: 2 servings  Nutritional information:  (Courtesy of Deb Stanton,
The Galaxy, NYC) Copyright, 1997, TV FOOD  NETWORK, G.P., All Rights
Reserved  Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE207 Posted to MC-Recipe
Digest V1 #642 by 4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997

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